On Monday we catered for a house party just shy of 200 guests, with a hog roast in Colliers Green, in an isolated country home owned by the leader of a property empire. The house and its gardens were wonderfully maintained and a sight to behold. The chosen menu option was private party number three, made with lamb, which is a popular choice among hosts. This meant we had to prepare succulent mouth watering homemade sauces, fresh bread, potatoes with a herb based butter and various fresh crispy salads. Unlike our hog roast in Colliers Green, which is both seasoned and cooked on site, the lamb isn’t completely prepared on site. We plan all our events in advance to make sure we’re as prepared as we can be as the big day rolls around and in this case we chose to marinade our lamb overnight in our catering unit and slowly cook it overnight ready for the next day.
We arrived and set up our gazebo at the home around midday ready for a 6pm serving time, we put our hog roast in Colliers Green straight into our machine to slowly cook and its mesmerizing aroma spread across the surrounding area, drawing the guests attention and enhancing the already joyful pleasant atmosphere. As 6pm drew near we started laying out all the food we’d prepared carefully on the serving table in its own gazebo intricately designed to be appealing to the eye. At serving time the chef carved into the meat met by a round of applause and smiling faces, after a short amount of time serving all guests were digging into plates full of tender meat and other scrumptious food. All came back for more once they were finished and loved what they ate, by the end of the day there were mere scraps left of what before was plates full of warm inviting food made by our passionate chefs.
At the end of the day all that was left to do was clean and pack up our machines, equipment, crockery and leftover supplies then make the drive back home.